Quinoa Flour Paneer Stuffed Roti
This Quinoa Flour Stuffed Roti is a great low-carb, keto-friendly alternative to traditional Indian flatbreads. Quinoa flour is high in protein and fiber, making it a great choice for a low-carb diet. This recipe is also gluten-free and vegetarian, making it suitable for many dietary preferences. The roti is stuffed with a mixture of paneer, spinach, and spices, making it a flavorful and satisfying meal. This high-fat, low-carb version of the recipe uses more oil to increase the fat content whil
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
110 kcal
Protein
5 g
Carbs
18 g
Fat
2 g
Fiber
2 g
Ingredients
Quinoa Flour
2 small bowl (200g)
Plain Water
0.5 small cup (100g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Skimmed milk paneer (Homemade)
0.5 cup, crumbled (100g)
Cumin Powder
1 tsp (2g)
Instructions
Cooking Steps
In a mixing bowl, add quinoa flour and salt to taste. Mix well.
Add water gradually and knead the dough until it becomes soft and pliable.
In a separate bowl, mix together crumbled paneer, cumin powder, coriander powder, turmeric powder, and salt to taste. Mix well.
Divide the dough into small balls and roll them out into small circles.
Place a small amount of the paneer filling in the center of each circle. Fold the edges of the circle over the filling, forming a ball.
Roll the stuffed ball into a thin roti.
Heat a tawa or griddle over medium heat. Spread some oil on the tawa. Place the rolled roti on the tawa and cook on both sides until golden brown, adding more oil as needed.
Serve hot.